Black Bean & Rice Enchiladas with Queso Fresco
This recipe gives you perfect black bean and rice enchiladas with queso fresco, every time.
Ingredients
For the Filling
- 1 tablespoon olive oil
- 1 small red onion finely chopped
- 2 cloves garlic minced
- 1 cup cooked black beans drained and rinsed
- 1 cup cooked rice
- ½ cup corn kernels fresh or frozen
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- Salt & black pepper to taste
- ½ cup shredded cheese cheddar or ideally Monterey Jack
For the Sauce
- 1 cup enchilada sauce
- ½ teaspoon oregano
- ½ teaspoon cayenne optional for spice
For Assembly
- 8 small flour or corn tortillas
- 1 cup shredded cheese cheddar, Monterey Jack, or a mix
Garnish
- Fresh cilantro leaves
- Sliced avocado
- Crumbled queso fresco or full fat Greek yogurt
- Lime wedges
- Thinly sliced red dried chili or jalapeños
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- Heat olive oil in a pan over medium heat. Sauté the onion and garlic until softened. Add the black beans, rice, corn, cumin, chili powder, salt, and pepper. Stir well, then remove from heat and mix in ½ cup of the shredded cheese.
- Spoon 2-3 tablespoon of the filling onto each tortilla, roll tightly, and place seam-side down in the baking dish.
- Mix the enchilada sauce with oregano and cayenne, then pour evenly over the enchiladas. Sprinkle with 1 cup of shredded cheese.
- Bake for 20-25 minutes until the cheese is melted and bubbly.
- Let cool slightly, then top with fresh cilantro, sliced avocado, crumbled queso fresco, and red chili slices. Optionally add a layer of Greek yogurt and serve with lime wedges.
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